Saffron Rice

30m
Prep Time
25m
Cook Time
55m
Ready In


"Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries."

Original is 4 servings

Nutritional

  • Serving Size: 1 (275.8 g)
  • Calories 249.2
  • Total Fat - 10.4 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 0 mg
  • Sodium - 419.7 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.7 g
  • Protein - 5.4 g
  • Calcium - 54.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Soak saffron in 1/2 cup boiling water for 20-30 minutes.

Step 2

Meanwhile, saute onions in the ghee until tender; set aside.

Step 3

Rinse the basmati rice under cold water in a sieve, until water runs clear, allow to drain.

Step 4

Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, frozen peas, and the salt and pepper; stir to mix.

Step 5

Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.

Step 6

With my rice, a place a clean folded dish towel in between the lid and the pan once it's done cooking and let that sit for about 15-20 minutes, as it helps the rice be more fluffy.

Tips


No special items needed.

1 Reviews

ImPat

The rice had fantastic flavours though mine was a little on the dry side and I only did the 15 minutes on the simmer and also did the suggestion using the tea towel, also I did cut my onions chunky so that the DH could remove them as he has an intolerance to them if he ingests them. My biggest problem was for those of us who got a cardamom pod or whole clove so would suggest putting them into a tied sack of cloth which can be removed no teeth crunching down onto unpleasant substances. Thank you Sue Lau for a different saffron rice to which I have tried in the past, loved the addition of the onion personally, made for Pick Me tag game.

4.0

review by:
(9 Jan 2015)

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